Mexican Chocolate Babka

There’s something undeniably magical about baking, especially when it involves a beautifully twisted loaf of Mexican Chocolate Babka. I remember the first time I attempted to make this decadent treat; the aroma filled my kitchen, and it felt like a warm hug on a chilly day. The rich, chocolatey layers woven with just the right amount of spice always remind me of cozy evenings spent with loved ones. This recipe has become a staple in my home, where each slice is a testament to the sweet memories created around the dining table.

Recipe Ingredients for Mexican Chocolate Babka

The magic of Mexican Chocolate Babka lies in its thoughtfully selected ingredients. Each component complements the others, creating layers of flavor and texture that will have everyone reaching for seconds. The key players include rich chocolate, fragrant spices, and the tangy sweetness of rhubarb, which together make this loaf a true treat.

• 2 3/4 cups all-purpose flour – The foundation of the babka; gives it structure and chewiness.
• 3 tablespoons sugar – Adds sweetness to the dough, balancing the rich flavors.
• 1 1/4 teaspoons salt – Enhances flavor and controls yeast activity.
• 1 tablespoon instant yeast – Helps the dough rise beautifully.
• 3 large eggs – Provides richness and moisture.
• 1/4 cup lukewarm water or warm milk – Activates the yeast, creating a fluffy texture.
• 8 tablespoons room-temperature unsalted butter – Adds richness and flavor.
• 1/2 cup unsalted butter, room temperature – For the filling, it helps to create a silky texture.
• 1/3 cup cocoa powder – Infuses the babka with deep chocolate flavor.
• 3 tablespoons brown sugar – Adds moisture and a hint of caramel flavor.
• 3 tablespoons white granulated sugar – Balances the chocolate’s richness.
• 1 tablespoon honey – A touch of natural sweetness.
• 1 teaspoon ground cinnamon – Adds warmth and depth.
• 1/2 teaspoon ground allspice – Provides a festive aroma.
• 1/2 teaspoon salt – To enhance the flavor of the filling.
• 1/4 teaspoon ground cloves – Adds a spicy depth to the chocolate.
• 1 large egg yolk, whisked – For egg wash, giving the loaf a glossy finish.
• 1/4 pound rhubarb, about 1 to 2 stalks, trimmed and cut into pieces – Provides a tart contrast to the sweet chocolate.
• 1/2 cup white granulated sugar – To sweeten the tart rhubarb for the glaze.
• Juice from 1/2 lemon or 1 lime + a squeeze more right before serving – Adds brightness to the glaze.
• Pinch of salt – Balances the sweetness of the glaze.
• 2 1/2 cups powdered sugar – Sweetens the glaze and gives it a silky texture.

The Method for Mexican Chocolate Babka

Making Mexican Chocolate Babka is a rewarding experience that fills your kitchen with heavenly aromas. Follow these steps and watch your loaf rise to perfection. It’s all about patience and love!

1. In a stand mixer, combine all of the dough ingredients: flour, sugar, salt, yeast, eggs, warm water or milk, and butter. Using the dough hook, mix until the ingredients come together into a mostly smooth, shiny dough. You might notice that it starts as a sticky mess, but don’t worry; it will become beautifully satiny after kneading. Knead for about 5 minutes on medium speed.

2. Spray a medium bowl with cooking spray. Transfer the dough into the greased bowl using a spatula, as it will be a bit sticky. Cover the bowl with a clean kitchen towel and let it rise for about 1 hour until it doubles in size. If you’re planning ahead, you can cover it with plastic wrap and refrigerate it overnight.

3. In a clean bowl of the stand mixer, add the filling ingredients: butter, cocoa powder, brown sugar, white sugar, honey, cinnamon, allspice, salt, and cloves. Beat until well combined. You can mix this by hand with a fork if you prefer.

4. Grease and line either an 8×4-inch or 9×5-inch loaf pan. On a liberally floured surface, dump the dough out and roll it into a rectangle, about 10 inches x 12 inches. Don’t hesitate to use a measuring tape for accuracy.

5. Spread the filling evenly over the dough, leaving about 1/4 inch from the edge. Roll the rectangle tightly, horizontally, into a log. Transfer the log to a lightly floured cutting board and place it in the freezer for about 10 minutes; this will help when cutting and shaping the babka.

6. After the log has chilled, remove it from the freezer. Use a serrated knife to slice off the ends and discard them. Slice the log in half and lay the two halves next to each other, cut side up. Pinch the tops together to seal them, and then lift one strand over the other to form a twist. Try to keep the cut sides up as you work your way down the log.

7. Carefully transfer the twisted loaf to the prepared pan. Cover with a kitchen towel and place in a draft-free area to rise again for about 1 hour.

8. Preheat the oven to 350 degrees F. Brush the tops of the babka with the whisked egg yolk for a beautiful golden crust. Bake for 30 to 35 minutes, or until the tops are lightly golden brown and the loaf sounds hollow when tapped.

9. While the babka is baking, prepare the rhubarb glaze. In a baking dish, combine the pieces of rhubarb, sugar, and citrus juice. Roast in the oven for about 10 minutes until very softened. Remove the rhubarb and transfer it to a blender. Pulse until smooth, scraping down the sides as necessary.

10. In a bowl of a stand mixer, sift in the powdered sugar and a pinch of salt to the rhubarb puree. Beat until smooth. Adjust the consistency with more lemon or lime juice if it’s too stiff or add more powdered sugar if it’s too thin.

11. Once the babka has cooled slightly, remove it from the pan and drizzle the rhubarb glaze over it in your desired pattern. You can use a piping bag with the end snipped off for even stripes. Enjoy your delicious creation!

Helpful Hints

Baking can sometimes come with its challenges, but these tips will help you conquer any uncertainties while making Mexican Chocolate Babka.

• Storage: Once cooled, store your babka in an airtight container at room temperature to maintain its freshness.
• Freezing: You can freeze the babka before or after baking. Just make sure it’s well wrapped to prevent freezer burn.
• Pairing: This babka pairs wonderfully with coffee or tea, making it perfect for brunch or afternoon tea.
• Serving Suggestions: Consider serving slices with a dollop of whipped cream or yogurt for an indulgent treat.
• Variations: Feel free to experiment with different fillings like nuts or fruits for a unique twist!

What to Pair With Mexican Chocolate Babka

Serving Mexican Chocolate Babka can be as delightful as making it! Here are some great options to enjoy alongside your loaf:

• Coffee: A rich cup of coffee complements the chocolate flavors beautifully, making for a perfect breakfast or brunch pairing.
• Tea: Herbal or chai tea can offer a soothing contrast to the sweetness of the babka.
• Seasonal Fruits: Fresh fruit compote can enhance the sweetness and provide a refreshing balance.
• Whipped Cream: A dollop of whipped cream adds a light and airy texture that pairs perfectly with the rich chocolate.
• Ice Cream: Serve warm slices with a scoop of vanilla ice cream for a decadent dessert.
• Special Occasions: This babka is perfect for celebrations, holidays, or just a cozy gathering with friends and family.

FAQ

Conclusion

Mexican Chocolate Babka is a delightful fusion of rich chocolate and warming spices, making it a truly special treat for any occasion. I encourage you to give this recipe a try; the process is rewarding, and the final product is simply irresistible. Whether you enjoy it warm out of the oven or toasted with a bit of butter, it’s sure to become a beloved favorite in your home.

Mexican Chocolate Babka

The ultimate comfort food, Mexican Chocolate Babka brings together rich chocolate flavors with a twist of spices, creating an indulgent treat perfect for any time of day. Topped with a delightful rhubarb glaze, this easy weeknight dessert is guaranteed to impress guests and satisfy your sweet cravings. Make it tonight!

Print Recipe Pin Recipe

Prep Time 2 hours hrs 30 minutes mins

Cook Time 35 minutes mins

Total Time 3 hours hrs 5 minutes mins

Servings: 8 slices

Course: Desserts

Cuisine: Mexican

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 2 3/4 cups all-purpose flour
• 3 tablespoons sugar
• 1 1/4 teaspoons salt
• 1 tablespoon instant yeast
• 3 large eggs
• 1/4 cup lukewarm water or warm milk
• 8 tablespoons room-temperature unsalted butter
• 1/2 cup unsalted butter, room temperature
• 1/3 cup cocoa powder
• 3 tablespoons brown sugar
• 3 tablespoons white granulated sugar
• 1 tablespoon honey
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground all-spice
• 1/2 teaspoons salt
• 1/4 teaspoon ground cloves
• 1 large egg yolk, whisked
• 1/4 pound rhubarb, about 1 to 2 stalks, trimmed and cut into pieces
• 1/2 cup white granulated sugar
• Juice from 1/2 lemon or lime + a squeeze more right before serving
• Pinch salt
• 2 1/2 cups powdered sugar

Equipment

• Stand-up Mixer fitted with hook attachment
• Medium Bowl
• 8×4-inch or 9×5-inch loaf pan
• Rolling Pin
• Serrated knife
• Baking Dish

Method

 

1. In a stand mixer, combine all of the dough ingredients: flour, sugar, salt, yeast, eggs, warm water or milk, and butter. Using the dough hook, mix until the ingredients come together into a mostly smooth, shiny dough. You might notice that it starts as a sticky mess, but don't worry; it will become beautifully satiny after kneading. Knead for about 5 minutes on medium speed.
2. Spray a medium bowl with cooking spray. Transfer the dough into the greased bowl using a spatula, as it will be a bit sticky. Cover the bowl with a clean kitchen towel and let it rise for about 1 hour until it doubles in size. If you're planning ahead, you can cover it with plastic wrap and refrigerate it overnight.
3. In a clean bowl of the stand mixer, add the filling ingredients: butter, cocoa powder, brown sugar, white sugar, honey, cinnamon, allspice, salt, and cloves. Beat until well combined. You can mix this by hand with a fork if you prefer.
4. Grease and line either an 8×4-inch or 9×5-inch loaf pan. On a liberally floured surface, dump the dough out and roll it into a rectangle, about 10 inches x 12 inches. Don’t hesitate to use a measuring tape for accuracy.
5. Spread the filling evenly over the dough, leaving about 1/4 inch from the edge. Roll the rectangle tightly, horizontally, into a log. Transfer the log to a lightly floured cutting board and place it in the freezer for about 10 minutes; this will help when cutting and shaping the babka.
6. After the log has chilled, remove it from the freezer. Use a serrated knife to slice off the ends and discard them. Slice the log in half and lay the two halves next to each other, cut side up. Pinch the tops together to seal them, and then lift one strand over the other to form a twist. Try to keep the cut sides up as you work your way down the log.
7. Carefully transfer the twisted loaf to the prepared pan. Cover with a kitchen towel and place in a draft-free area to rise again for about 1 hour.
8. Preheat the oven to 350 degrees F. Brush the tops of the babka with the whisked egg yolk for a beautiful golden crust. Bake for 30 to 35 minutes, or until the tops are lightly golden brown and the loaf sounds hollow when tapped.
9. While the babka is baking, prepare the rhubarb glaze. In a baking dish, combine the pieces of rhubarb, sugar, and citrus juice. Roast in the oven for about 10 minutes until very softened. Remove the rhubarb and transfer it to a blender. Pulse until smooth, scraping down the sides as necessary.
10. In a bowl of a stand mixer, sift in the powdered sugar and a pinch of salt to the rhubarb puree. Beat until smooth. Adjust the consistency with more lemon or lime juice if it’s too stiff or add more powdered sugar if it’s too thin.
11. Once the babka has cooled slightly, remove it from the pan and drizzle the rhubarb glaze over it in your desired pattern. You can use a piping bag with the end snipped off for even stripes. Enjoy your delicious creation!

Notes

• Storage: Once cooled, store your babka in an airtight container at room temperature to maintain its freshness.
• Freezing: You can freeze the babka before or after baking. Just make sure it’s well wrapped to prevent freezer burn.
• Pairing: This babka pairs wonderfully with coffee or tea, making it perfect for brunch or afternoon tea.
• Serving Suggestions: Consider serving slices with a dollop of whipped cream or yogurt for an indulgent treat.
• Variations: Feel free to experiment with different fillings like nuts or fruits for a unique twist!

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Meet Rose Kelley

I’m happiest when I have dirt under my fingernails and fresh herbs in my hand. I bring a garden-to-table philosophy to our group. I’m always tossing handfuls of fresh basil or mint into our pots, looking for that pop of freshness. I love cooking alongside Maya to ensure our meals feel vibrant and alive. I participate in every step, from the initial chopping to the final taste test!